Sticky Date Pudding With Butterscotch Sauce

Sticky Date Pudding With Butterscotch Sauce

  • Cook Time

    35 min

  • servings


  • appliance

    Air Convection Fryer


What You'll Need
  • 20g softened butter
  • 3 tablespoon caster sugar
  • 100g dates, stones removed
  • 150ml (4 3/4 fl oz) water
  • ½ teaspoon bicarbonate soda
  • 30g (1 oz) butter
  • 60g (2 oz) sugar
  • 1 egg
  • 100g (3 1/2 oz) self raising flour
  • 1 quantity of butterscotch sauce
  • Whipped cream for serving

To make Butterscotch Sauce

  • 50g (1 3/4 oz) butter
  • 70g (2 1/2 oz) brown sugar
  • 100ml (3 1/4 fl oz) cream
  • ½ teaspoon vanilla extract


What To Do

Sticky Date Pudding

  1. Preheat BELLA Air-fryer to 375ºF
  2. Using a pastry brush, brush the inside of 4 x 200ml (6 1/2 fl oz) dariole molds or ramekins with softened butter to coat well.
  3. Sprinkle in the sugar, turn the molds around in your hands so the sugar evenly coats the buttered surface
  4. Place dates and water into a saucepan and bring to the boil, add the bicarbonate soda and leave to cool. Be aware, as it will bubble up. Pour into a blender and puree
  5. Beat the butter and sugar together until creamy; add egg and beat till well incorporated
  6. Add pureed dates to the creamed mixture, give a good mix before sifting in flour, and gently fold in
  7. Pour mixture into prepared molds to ¾’s full and sit molds into BELLA Air-Fryer
  8. Cook for 8 to 10 minutes until well risen and when tested with a skewer, it pulls out clean
  9. Turn out puddings while hot and serve with butterscotch sauce and whipped cream.

Butterscotch Sauce

  1. Place all ingredients into a small pan. Bring to the boil, stirring until smooth, simmer for 5 minutes
  2. Refrigerate for 10 minutes before serving.